Make a batch of kitchari, a soothing, dhal-like dish linked to Ayurvedic cleanses (an ancient system of alternative medicine from India) for a healthy supper.
- Serves: 4 persons
- 1tbsp ghee
- 1small cauliflower, stalks and florets finely chopped
- 2carrots, finely chopped
- 15g piece of ginger, peeled and grated
- 1tsp ground cumin
- ½tsp black mustard seeds
- ½tsp fennel seeds
- ½tsp ground coriander
- ½tsp ground turmeric
- 150g moong dal, rinsed and drained (available in specialist shops and large supermarkets)
- 100g basmati rice, rinsed and drained
- small handful of coriander, finely chopped
- 1lime, cut into wedges
Step 1Melt the ghee in a large flameproof casserole or saucepan over a medium heat. Stir in all the cauliflower and carrots, and season lightly. Fry gently for 10 mins until the vegetables have softened and taken on a bit of colour.
Step 2Tip in all the spices and fry for a further 2 mins until fragrant. Pour in the moong dal and rice, and stir to coat in the spices. Season with salt and pour in 1.25 litres water. Bring to a simmer and cook for 45 mins, stirring occasionally until the beans and rice are fully tender and have broken down. The texture should be porridge-like. Season to taste and sprinkle over the coriander. Serve with the lime wedges on the side for squeezing over.